Lima

Pollo a la brasa

Chicken marinated in soy, lime, garlic and cumin, roasted dark and juicy, with green ají sauce.

90 minTime

70 gProtein each

mediumSpice

Make it your way

Grandma's wayOven roasted pollo a la brasa.

The original

686kcalsame

70 gproteinsame

1 gfibresame

90minutessame

Pollo a la brasa.

Per serving, worked out from the ingredient table.

Chicken, curry cut (bone in chicken, small pieces)1 whole chicken, spatchcocked

Soy sauce3 tbsp

Lemon juice2 tbsp lime

Garlic8 cloves

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder2 tsp, for ají panca

Dried oregano1 tsp

Black pepper½ tsp

Cooking oil (vegetable oil)1½ tbsp

Saltto taste

Coriander leaves (cilantro)1 cup, for ají verde

Green chilli2, for ají verde

Mayonnaise3 tbsp

Queso fresco30 g

4 steps

1Blend soy, lime, garlic, cumin, chilli powder, oregano, pepper, oil and salt. Rub all over and under the skin. Marinate 4 hours or overnight.
2Roast at 200°C on a rack over a tray for 50 to 60 minutes until the juices run clear.
3Rest 10 minutes.
4Blend coriander, chillies, mayonnaise, cheese and a squeeze of lime into ají verde.

Serve it like this

Cut into quarters, serve with fries and a simple salad, and put ají verde and ketchup in small bowls on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.